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I will have the assembly know, that during the period of temporary insanity that gripped this nation, and the economically fallow period that followed, my Grandfather was an independent purveyor of distilled spiritous libations.

I am quite proud that he never stooped to making what was known a "corn" per say. He actually distilled a passable, if unaged "bourbon" or a rye product. Somewhere I have his recipie book and small diary of the era with details for replicating his efforts.

According to local legend, he was able to trade some quantities of his high quality product for larger quantities of lesser goods which he kept available for those in his area with less discrimminating palates, at a suitable profit of course.

There seems to suddenly be surplus production capacity for Pink Slime beef, and prices are at record lows. We could enlist the services of Engineer to formulate a process to re-process, then post-process this processed product even further so that it appears passable for a sizzling steak. I have a call into Clark W. Griswald about his non-nutrative cereal varnish. Might be of some use for our venture.

Re-engineering Pink Slime beef into a technically named, "Finely textured processed and reformed beef product." The bourgeois (pardon my French!) 9 & 40 crowd would not know the difference - especially if served with A1 Steak Sauce (you can always tell a good steak if it is served with A1 ).

There seems to suddenly be surplus production capacity for Pink Slime beef, and prices are at record lows. We could enlist the services of Engineer to formulate a process to re-process, then post-process this processed product even further so that it appears passable for a sizzling steak. I have a call into Clark W. Griswald about his non-nutrative cereal varnish. Might be of some use for our venture.

Re-engineering Pink Slime beef into a technically named, "Finely textured processed and reformed beef product." The bourgeois (pardon my French!) 9 & 40 crowd would not know the difference - especially if served with A1 Steak Sauce (you can always tell a good steak if it is served with A1 ).

They've already made processed soybean meal look & simulate bacon, so there should be zero technical difficulties with this.
Now all we really need is a "marketable" name for the stuff
Suggest "RealSizzle" as a possible, not promising anything & it WILL fry & sizzle like an actual meat product.
SPAM = meat product, now identified:
s.quirrels
p.ossum
a.nd
m.ice.....

They've already made processed soybean meal look & simulate bacon, so there should be zero technical difficulties with this.
Now all we really need is a "marketable" name for the stuff
Suggest "RealSizzle" as a possible, not promising anything & it WILL fry & sizzle like an actual meat product.
SPAM = meat product, now identified:
s.quirrels
p.ossum
a.nd
m.ice.....

hope this clears up a long standing question.

uncle

Click to expand...

So the "A" in SPAM s not for "armadillo." Alrighty!

Mrs. Taterhead was wrong about that one. I'll go give her an "I told you so" and collect a, um, certain favor that she now owes me from the bet we made.

They've already made processed soybean meal look & simulate bacon, so there should be zero technical difficulties with this.
Now all we really need is a "marketable" name for the stuff
Suggest "RealSizzle" as a possible, not promising anything & it WILL fry & sizzle like an actual meat product.
SPAM = meat product, now identified:
s.quirrels
p.ossum
a.nd
m.ice.....

hope this clears up a long standing question.

uncle

Click to expand...

Now that we've got SPAM identified, can someone explain vegimite?
I can venture an answer...

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